I. V. Di Natale Mutto, A. J. Barzola Principe, and R. Salvador-Reyes, “Ingredients for the Technological and Nutritional Improvement of Gluten-Free Pasta: A Systematic Review”, LACCEI, vol. 1, no. 12, Apr. 2025, doi: 10.18687/LACCEI2025.1.1.1899.